1 lb dry packed scallops ( the only variety we sell at Motts Channel Seafood)
3 T butter, cut into pieces
3 Lemons
Chives, a small hand full
Kosher Salt
Pepper
2-3 T Extra Virgin Olive Oil
2 t drained capers- I love capers and always use more!
Cut lemons in half and squeeze 1/4 cup into a bowl. Set aside. Cut end of remaining lemons and remove peel and white pith. Cut between the membranes to release the segments of the lemon and add to bowl of lemon juice. Fish out the seeds. Thinly slice chives and place in small bowl and set aside.
Rinse scallops and pat dry to that they will brown nicely. Season with salt and pepper. Heat skillet with the olive oil over medium high heat. Place scallops in hot skillet and cook about 3-4 minutes until golden brown. Flip scallops and cook for another 1-2 minutes. Transfer scallops to a plate. Pour off oil and add butter and cook until it’s foams and browns- about 2 minutes. Add reserved lemon juice, stir well and mix in capers and chives. Spoon sauce over scallops. I like to pair this dish with our Savor The Flavor garlic cheese grits.